Veal Stuffed Mini Peppers and Patty Pan Squash
Cooking in Sens
Cooking in Sens
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Ingredients

  • 4 patty pan squash
  • 8 mini bell peppers, multicolored
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 2 tbsp olive oil
  • 1 lb ground veal
  • 2 1/2 cups homemade tomato sauce
  • 1/4 cup parmesan cheese
  • 1/4 cup bread crumbs
  • 1 heaping tsp piment d’espelette or hot paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 10 minutes, cut off the top and scrape out the seeds. Cut off the tops of the peppers and scrape out the seeds. Reserve the tops.
  • 1 cup of the tomato sauce, cheese, bread crumbs, piment, salt and pepper. Mix well. Stuff the peppers and squash with the veal mixture and place the reserved tops on.

Instructions

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